- Opportunity
At Hangzhou International School (HIS), students across the school have the opportunity to explore a wide range of Co-Curricular Activities (more than 80 in total) allowing them to pursue their passions and interests beyond the classroom setting by engaging in new experiences that foster adventure and curiosity.
Midi Chefs, which caters to students in Grade 2 to 4, aims to create a fun atmosphere for students to develop their fine motor, emotional, and social skills.
Every Friday afternoon in The Kitchen, our dedicted cooking space next to the cafeteria, students have the chance to work collaboratively to learn new recipes, practice culinary skills, and share their passion for cooking and food. Each week, the recipes vary, featuring sweet or savory options or themed experiences like Halloween or Fall.
The Lower School students exhibit great excitement during every Midi Chefs session, as they express their creativity through “fun and messy” cooking experiences and develop a sense of accomplishment by enjoying the delicious food they have created.
Midi Chefs involves teaching hands-on practical skills through experiential learning that supports students in understanding the significance of preparation, time management, teamwork, and following instructions.
On a practical level, exposure to different culinary tools such as stoves, ovens, and microwaves allows students to understand the operation of household appliances.
Even though Midi Chefs takes place outside of the classroom, the cooking experience fosters critical thinking and creativity among students. As they navigate their way around the kitchen space, students are required to think on their feet, adapt recipes, and solve unexpected problems that arise during the cooking process.
This hands-on approach aligns with the IB learner profile's emphasis on being thinkers and inquirers, encouraging students to explore, question, and innovate in a real-world context. Approaches to Teaching and Learning (ATL) skills, such as thinking and self-management, are interconnected within the Midi Chefs program.
Hands-on experience fosters critical thinking as students learn to adapt recipes when they encounter challenges, such as substituting an ingredient. Moreover, they develop self-management skills by organising their cooking stations and working independently.
Nonetheless, each Midi Chefs session would not be achievable without collaboration among staff members. Staff members act as facilitators, guiding students to create their unique dishes and develop a sense of independence. They play a key role in providing encouragement to our Midi Chefs to try new things.
Special thanks go to Mrs. Hart, Ms. Mafe, Ms. Cynthia, and Ms. Nicole for their ongoing support in the Midi Chefs program.
As the leader of Midi Chefs, I am especially proud of the students' progress, especially as we see them learning and enjoying the yummy treats, making each session a rewarding experience for everyone involved.